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A contribution to the study of staling of white bread: effect of water and hydrocolloid

Food hydrocolloids, 1996-12, Vol.10 (4), p.375-383

1996

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Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension

Cereal chemistry, 2008-05, Vol.85 (3), p.403-408

2008

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Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Cereal chemistry, 2011-09, Vol.88 (5), p.518-524

2011

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Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

Rheologica acta, 2010-03, Vol.49 (3), p.275-283

2010

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Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus niger

Journal of food science, 2002-08, Vol.67 (6), p.2016-2022

2002

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Effect of Water on the Mechanical Behaviour of Extruded Flat Bread

Journal of cereal science, 1997-05, Vol.25 (3), p.303-311

1997

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Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

Journal of cereal science, 2014-09, Vol.60 (2), p.282-288

2014

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Thermomechanical properties of glassy cereal foods

Journal of thermal analysis, 1996-11, Vol.47 (5), p.1361-1375

1996

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Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs

Cereal chemistry, 1998-01, Vol.75 (1), p.85-93

1998

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Effect of adding exogenous oxidative enzymes on the activity of three endogenous oxidoreductases during mixing of wheat flour dough

Cereal chemistry, 1999-03, Vol.76 (2), p.213-218

1999

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Microbial Antagonism Toward Botrytis Bunch Rot of Grapes in Multiple Field Tests Using One Bacillus ginsengihumi Strain and Formulated Biological Control Products

Frontiers in plant science, 2019-02, Vol.10, p.105-105

2019

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A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification

Journal of food composition and analysis, 2021-06, Vol.99 (3), p.103848, Article 103848

2021

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The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

Food & function, 2020-03, Vol.11 (3), p.226-239

2020

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How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores

International journal of food sciences and nutrition, 2022-08, Vol.73 (6), p.770-785

2022

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Organic food retailing: to what extent are foods processed and do they contain markers of ultra-processing?

International journal of food sciences and nutrition, 2022-02, Vol.73 (2), p.172-183

2022

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Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor

Food chemistry, 2018-01, Vol.239, p.102-110

2018

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Decitrait® : un OAD pour la protection de la vigne

Innovations Agronomiques, 2020-01, Vol.79, p.89-99

2020

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Performances de systèmes viticoles à faible niveau d’intrants phytopharmaceutiques dans le vignoble bordelais (Projet EcoViti Aquitaine)

Innovations Agronomiques, 2018, Vol.70, p.37-54

2018

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Mesure en continu de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage

Sciences des aliments, 2000-04, Vol.20 (2), p.221-236

2000

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Conception et transfert de systèmes décisionnels pour la réduction des traitements en viticulture : le projet SyDéRéT

Innovations Agronomiques, 2013, Vol.28, p.155-168

2013

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THE SPECTRUM OF ACTION OF VALNOCTAMIDE IN DAILY PSYCHIATRIC PRACTICE

Toulouse medical, 1964-11, Vol.65, p.1127

DAVIDOU, P

1964

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Traumatismes et neoformations intracraniennes

Davidou, Pierre

1948

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LE SYNDROME DE GUILLAIN-BARR??

The American journal of the medical sciences, 1959-05, Vol.237 (5), p.670

1959

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II. Periodic paralyses

Revue international des services de sante des armees de terre, de mer et de l'air, 1958-09, Vol.31 (9-10), p.430

1958

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Initial data regarding disorders of adrenal cortex hormone secretion & electrolyte variations in periodic paralysis syndromes

Bulletin mensuel - Societe de medecine militaire francaise, 1957-04, Vol.51 (4), p.172

1957

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A contribution to the study of staling of white bread: effect of water and hydrocolloid

Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension

Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus niger

Effect of Water on the Mechanical Behaviour of Extruded Flat Bread

Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

Thermomechanical properties of glassy cereal foods

Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs

Effect of adding exogenous oxidative enzymes on the activity of three endogenous oxidoreductases during mixing of wheat flour dough

Microbial Antagonism Toward Botrytis Bunch Rot of Grapes in Multiple Field Tests Using One Bacillus ginsengihumi Strain and Formulated Biological Control Products

A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification

The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores

Organic food retailing: to what extent are foods processed and do they contain markers of ultra-processing?

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor

Decitrait® : un OAD pour la protection de la vigne

Performances de systèmes viticoles à faible niveau d’intrants phytopharmaceutiques dans le vignoble bordelais (Projet EcoViti Aquitaine)

Mesure en continu de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage

Conception et transfert de systèmes décisionnels pour la réduction des traitements en viticulture : le projet SyDéRéT

THE SPECTRUM OF ACTION OF VALNOCTAMIDE IN DAILY PSYCHIATRIC PRACTICE

Traumatismes et neoformations intracraniennes

LE SYNDROME DE GUILLAIN-BARR??

II. Periodic paralyses

Initial data regarding disorders of adrenal cortex hormone secretion & electrolyte variations in periodic paralysis syndromes

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